11 Feb '12, 2pm

Roasted Vegetable Frittata: This frittata is a harvest of tastes that can be made with any fall veggies.

Roasted Vegetable Frittata: This frittata is a harvest of tastes that can be made with any fall veggies.

Preheat the oven to 350 degrees F. Heat the olive oil in a 14-inch ovenproof nonstick skillet over medium-high heat. Add the potato and mushrooms and cook, tossing or stirring often, until they are lightly browned, about 7 minutes. Add the parsley, scallions and leftover vegetables and cook to heat them up, about 5 minutes. While the vegetables are heating, lightly beat the eggs in a medium bowl. Arrange the vegetables so that they're evenly distributed in the skillet, and pour the eggs over them. Cook over medium-high heat, using a spatula or wooden spoon to gently pull the edges of the eggs toward the center and rotating the skillet to allow the uncooked egg to move to the edges. In a minute or so the eggs will start to look about midway set. Reduce the heat to low. Arrange the wedges of roasted acorn squash in a decorative pattern on top of the frittata. Sprinkle the go...

Full article: http://www.thedailygreen.com/healthy-eating/recipes/veget...

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I'm craving for roasted pork thanks to @bongqiuqiu. Check out the simple and yummy recipe on her blog:

I'm craving for roasted pork thanks to @bongqiu...

bongqiuqiu.blogspot.com 19 Feb '12, 3am

Tell you all first okay, if you never poke the skin, it will be tough and rubbery very soon after taking it out from the o...